Egypt, Arab Republic of vs France: Sugar (Raw Equivalent) β Production
Sugar (Raw Equivalent) β Production over time
- Egypt, Arab Republic of
- France
How they compare
France currently reports 4,148 1000 t against 2,600 1000 t in Egypt, Arab Republic of, a difference of 1,548 1000 t.
That makes France's figure about 1.6 times Egypt, Arab Republic of's.
Across all 14 years both countries report, France has been ahead every year.
Egypt, Arab Republic of ranks 14th and France ranks 12th of 115 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Egypt, Arab Republic of | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,310 1000 t | 4,700 1000 t | 2,390 1000 t | France |
| 2020s | 2,685 1000 t | 4,230 1000 t | 1,545 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) β production, Egypt, Arab Republic of or France?
- France, at 4,148 1000 t against 2,600 1000 t in Egypt, Arab Republic of as of 2023.
- What is the difference in sugar (raw equivalent) β production between Egypt, Arab Republic of and France?
- 1,548 1000 t, with France ahead.
- How many years of comparable data are there for Egypt, Arab Republic of and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Egypt, Arab Republic of and France rank globally for sugar (raw equivalent) β production?
- Egypt, Arab Republic of ranks 14th and France ranks 12th of 115 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) β Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.